Food Development and Innovation BSc (Hons) Top-up

Previously entitled Food and Consumer Management

This degree course is accredited by the University of Birmingham.

Overview (NV)

BSc (Hons)

Course length
3 years full-time
UCAS code
DN45
Fees (Home/EU)
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Fees (International)
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FdSc

Course length
2 years full-time
UCAS code
DN44
Fees (Home/EU)
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Fees (International)
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This course is offered as both a BSc (Hons) and FdSc. Students studying the FdSc will have the option of progressing onto the final year of the BSc (Hons) at the end of year 2.


Overview

Food Development and Innovation has evolved from the successful and long-running Food and Consumer Management degree.

While the core values of the previous course have been retained, it has been enhanced to reflect the development of our Food Science and Innovation Suite and feedback from the industry. The top-up course combines up-to-date technical knowledge with the practical skills required by the food industry. 

Innovation and creativity in food development is crucial if the industry is to meet the challenges posed by a diverse market and changing consumer trends. Technology is constantly evolving to meet the demands of a nutritious, safe and sustainable food supply. 

This course is designed for individuals who are seeking a management career in the food, beverage and retail industries. The food industry is diverse, consisting of small and niche businesses, blue chip manufacturers and major retailers. Additionally, this course is designed for those interested in food media and food technology education.

While analysing the industry in its broadest sense, module options allow specialisation in areas such as Brand Management, International Marketing and Principles for Teaching and Learning with Food. 

You will assess new food ingredients, identify appropriate market applications and learn how to enhance the sensory attributes of products and recipes, ensuring food delivers the consistent quality expected from manufacturers, retailers and consumers.

Why should I choose this course?

  • You will learn about food commodities, nutrition and food safety through practical application and development work.
  • You will examine current trends within the industry such as health, food availability, food security and the rise in food costs.
  • You will get the chance to work in our new Science and Food Science and Innovation Suite, which features the latest food testing and diagnostic technology alongside state-of-the-art development kitchen facilities.
  • Well-developed links with industry are reflected in the design and delivery of this course. Industry-led projects and assignments have a strong industrial focus ensuring students experience real live projects.

Innovation and creativity are essential in the food, beverage and retail industries. This course will give future industry managers and leaders the knowledge and understanding to succeed at the highest level.

Pauline Lovatt - Assistant Dean, College of Food, University College Birmingham


Open days

Our open days are designed to give you as much information as possible about UCB and the areas you are interested in studying. Come along and we may make you an offer on the day. 

Food Science & Innovation Suite 

Our new multi-million pound, state-of-the-art Food Science & Innovation Suite comprises: two specialist kitchens, a bespoke sensory evaluation room, a pilot plant and science facilities. All laboratories in the innovation area have been designed with the help of the food industry and replicate the environment that a student will work in after graduation.

Teaching & Assessment (NV)

Teaching & assessment

Teaching is carried out by appropriately qualified and experienced lecturers and a typical teaching week will have up to 17 teaching contact hours made up as follows:

  • Large group lectures: 5 hours of lectures in lecture rooms
  • Smaller group teaching: 2 hours of seminars in small groups discussing the topics presented in lectures
  • Practical sessions - 6 hours of teaching in practical environments for skills development, sensory and food analytical activities and microbiology
  • Tutorials - 2 hours of tutorials, being a mixture of personal, group and academic success tutorials per week
  • Subject advice sessions - 2 hours per week across a range of topics

Individual study

In addition, you are likely to need to commit 20 hours a week of your own study time in preparation for teaching sessions and preparing for and completing assessment. UCB Online provides a 24 hour access to learning and support material.

Assessment

Assessment is designed to provide you an opportunity to demonstrate your strengths in a number of ways and so a variety of assessment methods are used. There is a strong focus on the vocational nature of this course including live project work and group assessment.

An estimated breakdown of the assessment for this course is as follows:

  • Coursework - 53%
  • Practical assessment - 32%
  • Written examinations - 15%

Please note that the information provided above is indicative only and actual timetables and assessment regimes will be issued to students at induction

Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.

Entry Requirements (NV)

Entry requirements

Applicants must have a relevant HND with a Merit profile or a foundation degree with 240 credits.

If you have any queries, please email: transfer@ucb.ac.uk

Modules (NV)

Modules

Food Quality Management Food Retail Innovation Strategies for Food Production and Food Retail Industries
Plus one option from:

Research option

Placements (NV)

Work placement

UCB encourages you to seek as much industry experience and exposure throughout your studies and we work with industry providers to offer you a variety of opportunities (paid and voluntary). 

Over the years, we have developed close working relationships throughout the culinary sector in the UK and internationally. Our hired@UCB team will assist you in finding work that gives you the relevant experience to support your future career plans.

Employability (NV)

Employability

Upon successful completion of this course, you will be able to move into a wide variety of areas including developing new products, reformulating old ones, marketing, education or the media. 

On successful completion of this course students can pursue career paths in:

  • Quality assurance
  • Food selection and buying
  • Health promotion
  • Research and development
  • Food consultancy

Graduates have also chosen to continue their studies and undertake postgraduate level studies in subjects including education, environmental health, food sustainability and business.

hired@UCB

hired@UCB is our new student and alumni support service designed to provide a single reference point for information, advice and guidance regarding opportunities to develop and demonstrate employability and enterprise skills.

Based on the 7th floor of our Summer Row campus, in newly refurbished facilities, the hired team comprises specialist staff with knowledge and experience of:

  • Careers advice and guidance
  • Placements, work experience and volunteering
  • Employer engagement
  • Part-time and seasonal work
  • Internships, apprenticeships and traineeships
  • Graduate schemes and alumni support
  • Unitemps – UCB's recruitment agency

Find out more about hired@UCB services.

Profiles (NV)

Student profiles

Read what our current students and alumni love about UCB and how we helped them begin their career in industry.

Darcy Laceby

Darcy Laceby

Food Development and Innovation

Read more

Sophie Ecclestone

Sophie Ecclestone

Food Development and Innovation

Read more

Ben King

Ben King

Food Development and Innovation

Read more

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